Dr. Axe’s Roasted Brussels Sprouts with Apples & Pecans Recipe

Total Time: 60 minutesServes: 8
2 pounds Brussels sprouts, washed, trimmed, and halved

2 medium shallots, minced

sea salt and freshly ground pepper

1 cup white wine

1/4 cup ghee

zest of 1 lemon

1 sweet apple, cored and diced

1 cup pecan pieces

1 teaspoon chopped fresh thyme, or 1/3 teaspoon dried

1/2 cup grated Zamorano cheese (optional)

Heat the oven to 350 F.

In a 13 x 9-inch baking dish, combine the Brussels sprouts, shallots, salt and pepper and mix together.

Pour the white wine into the dish and place spoonfuls of ghee on top of the sprouts, making sure all areas of the dish have ghee.

Bake uncovered for 30 minutes. Remove from the oven and add the lemon zest, apples, pecans, thyme and (if using) Zamorano. Stir to combine.

Return the dish to the oven for 15–20 minutes, or until sprouts and apple pieces are tender.


Alton’s Oven-Roasted Broccoli

The dry heat of oven-roasting brings out broccoli’s natural sweetness.

1 pound broccoli, rinsed and trimmed

2 tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup panko bread crumbs

1/4 cup finely grated Parmesan or sharp Cheddar


Preheat oven to 425 degrees F.

Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.

Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

Recipe courtesy of Alton Brown, 2007

Read more at: http://www.foodnetwork.com/recipes/alton-brown/oven-roasted-broccoli-recipe.html?oc=linkback

Crushed Potatoes with Basil

Prep: 10 min. • Cook: 30 min. • Serves: 4

28 oz. “2 bite” Potato Inspirations™ potatoes

6 cloves garlic, minced

⅓ c. fresh basil leaves (stems discarded) or 5 ½ tsp. dried basil

¼ c. olive oil

½ tsp. salt

½ tsp. black pepper

Preheat the oven to 400-degrees. Roast potatoes, skin on, for approximately 30 minutes, or until cooked throughout and crispy on the outside.
When done, remove from oven and crush each potato with a fork to break the skin and flatten the potato.
In a large bowl, mix garlic, basil, olive oil, salt and pepper. Add the roasted, crushed potatoes and toss to coat. Serve warm.

Thai Roasted Cauliflower with Spicy Peanut Dipping Sauce

Yield: 8 servings as an appetizer
Tender chunks of roasted cauliflower with delicious thai flavors and a spicy dipping sauce. This easy low carb appetizer will keep you coming back for more.
Dipping Sauce:
1/2 cup warm water
1/4 cup peanut butter
1 tbsp apple cider vinegar
2 tsp coconut aminos or soy sauce
1 tsp fish sauce (Red Boat is sugar-free)
1 clove garlic, chopped
1/2 tsp red pepper flakes
1/2 tsp ground ginger
Roasted Cauliflower:
1 tsp coriander
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp ginger
1/4 tsp cayenne
1 large head cauliflower, cut into small florets
1/4 cup melted coconut oil
2 tsp fish sauce
Lime wedges for garnish
Dipping Sauce:
Combine water, peanut butter, vinegar, aminos or soy sauce, fish sauce, garlic, pepper flakes and ginger in a blender. Blend until smooth.
Roasted Cauliflower:
Preheat oven to 400F.
In a small bowl, combine coriander, cumin, garlic powder, ginger, and cayenne. Set aside.
In a large bowl, toss cauliflower florets with coconut oil and fish sauce. Add spice mixture and toss to coat.
Spread cauliflower in a single layer on a large baking sheet and roast 15 to 20 minutes, or until tender and beginning to brown.
Serve with lime wedges and peanut dipping sauce on the side.
Serves 8. Each serving has 4.33 g of carbs and 1.37 g of fiber. Total NET CARBS = 2.96 g.
Food energy: 123kcal Polyunsaturated fatty acids: 1.32g Total fat: 11.06g Calories from fat: 99 Cholesterol: — Carbohydrate: 4.33g Total dietary fiber: 1.37g Protein: 3.05g


Sweet Coconut-Butternut Crockpot Soup Recipe


3 cups butternut squash, chopped
3 cups chopped sweet potato (about 1 large sized potato)
1 onion, chopped
2 cups chicken broth
1/4 cup butter
2 cups half and halF (or coconut milk)
1/2 tsp cumin
2 tablespoons shredded coconut
Place squash, sweet potato, onion, 1 cup of chicken broth and butter in a slow cooker, and cook on high for about 4 hours. Using an immersion blender, or scooping your squash into a regular blender, puree until smooth. Return to crockpot and add remaining chicken broth, half and half, cumin, and coconut. Cook for about 30 more minutes, or until soup is heated through. Sprinkle with extra coconut for garnishing.

15-Minute Zucchini Pasta w/ Poached eggs and Quick Heirloom Cherry Tomato Basil Sauce

*If you do not have a spiralizer just thinly slice the zucchini into matchsticks.

**The pasta can be eaten warm or cold, but I find it best if the pasta is a little warm as it helps the egg to create a sauce for the pasta


  • 1 1/2 pints heirloom or regular cherry tomatoes
  • 1/3 cup oil packed sun-dried tomatoes
  • 1 cup fresh basil, chopped, plus more for serving
  • 1 clove garlic, minced or grated (optional)
  • 1 lemon, juiced
  • pinch of crushed red pepper flakes
  • 4 medium size zucchini’s*
  • 1/4-1/2 pound spaghetti/angel hair pasta (or more sub zucchini) (gluten free if needed)**
  • 1/3 cup kalamata olives, minced
  • 4 tablespoons olive oil
  • salt and pepper, to taste
  • 4 poached eggs
  • 4 ounces freshly grated parmesan cheese
  • 2 tablespoons toasted pine nuts


Bring a large pot of salted water to a boil.

Meanwhile, finely chop/mince 1 pint of cherry tomatoes and add them to a bowl. To the bowl add the sun-dried tomatoes (do not drain all the oil), basil, garlic, lemon juice and crushed red pepper flakes. Season with salt and pepper to your liking. Set aside and allow to sit at least 10 minutes.

Once the water is boiling, boil the pasta according to package directions. Drain.

Meanwhile using a spiralizer, spiralize the zucchini and add it to large bowl. Toss in the hot pasta and allow is to slightly cook the zucchini noodles*. Add the kalamata olives, olive oil and a pinch of salt and pepper. Toss well.

Divide the pasta among 4 plates or bowls. Top each portion with tomato sauce and 1 poached egg. Sprinkle with parmesan and toasted pine nuts. Break the poach egg and toss the pasta allowing it to create a sauce. Add more parmesan and basil. EAT.

  • Preparation time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes

No Potato Salad

No Potato Salad

1 head cauliflower
2 stalks celery, diced
1 small onion, finely chopped (about 3-4 tablespoons)
1 tablespoons parsley, finely chopped
2 large eggs, hard boiled and diced
2 tablespoons mayonnaise
1 tablespoon dijon mustard
½ teaspoon celtic sea salt
Chop cauliflower into small florets (½ inch)
Steam cauliflower on the stove until fork-tender, not more or a stronger “cauliflower” smell develops
Allow cauliflower to cool then place in a large bowl
Add celery, onion, parsley and egg
Stir in mayonnaise, mustard and salt

Stuffed Florida Yellow Squash Parmesan

2 medium-sized Florida zucchini or large yellow squash
1/2 cup ricotta cheese
1 ½ cups mozzarella cheese, shredded
1 cup marinara sauce (your favorite)
1/4 cup Parmesan cheese, grated
1/2 cup panko breadcrumbs
olive oil for cooking
2 tablespoons fresh basil or 1 teaspoon dried
sea salt and fresh ground pepper to taste
Cut off the stem side of the zucchini or yellow squash.
Cut zucchini or yellow squash evenly in half lengthwise.
Using a small spoon, scoop out the seeds from each half to create room to hold other ingredients.
Preheat a large sauté pan over medium-high heat. Add 1 teaspoon of olive oil to the preheated pan.
Season the zucchini or yellow squash with salt and pepper.
Place the zucchini or yellow squash skin side up in the sauté pan and cook for about 2 minutes on both sides.
Remove from pan and place on a cookie sheet skin side down.
Preheat the oven to 375 degrees.
In a small mixing bowl, combine panko breadcrumbs, 1 tablespoon olive oil, chopped basil and Parmesan cheese.
Season ingredients to taste with salt and pepper, and stir to combine.
Evenly distribute the ricotta cheese and marinara sauce on top of the zucchini or yellow squash.
Top the yellow squash and zucchini with the shredded mozzarella cheese.
Evenly sprinkle the breadcrumb topping mixture on top of the zucchini or yellow squash.
Bake the stuffed zucchini or yellow squash for 10 minutes or until topping is golden brown and cheese is bubbly.
Remove from oven and let cool slightly. Serve warm.

– See more at: http://www.freshfromflorida.com/Recipes/Sides/Stuffed-Florida-Yellow-Squash-Parmesan#sthash.ufk8dGIV.dpuf

Rainbow Spring Rolls with Peanut Sauce


7-8 rice spring roll papers
1 beet, skin removed and finely grated
1/2 yellow and red pepper, seeded, thinly sliced
1 cup carrots, thinly sliced
1 ripe mango, cubed*
1 large bunch mint leaves
1 large bunch cilantro, cut from stems
OPTIONAL: 8 ounces extra firm tofu, 1 cup cooked quinoa, or 8 ounces cooked vermicelli noodles
1/2 cup salted natural peanut or almond butter
1 1/2 Tbsp soy sauce (GF for gluten free eaters)
2-3 Tbsp brown sugar or maple syrup (add to taste)
1/2 lime, juiced
1/2 tsp chili garlic sauce
1/2 tsp fresh grated ginger (optional)
hot water to thin
Prep veggies and set aside for easy assembly. For the beets, I used this mandolin. You can find all of our Simple Kitchen Essentials here.
Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers.
Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is desired (should be pourable but thick). Set aside.
Add hot water to a large shallow dish (I used a skillet) and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
Once soft, transfer to a clean, slightly damp surface (I prefer a wooden cutting board), and gently smooth out into a circle.
Add carrots, peppers, mango, beets, and a healthy handful each cilantro and mint (and any other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.
Repeat process until all toppings are used – about 7 or 8. Serve with dipping sauce and sriracha, if desired.
Store leftovers covered in the fridge for up to a couple days, though best when fresh.
*I added mango in my spring rolls and while delicious, I found that their acidity ate through the rice paper lining overnight! So if you’re making these in advance, leave out the mango, yo!
*Nutrition information is a rough estimate for 1 of 8 spring roll with dipping sauce and NO added protein sources (tofu, quinoa or otherwise).
Nutrition Information
Serving size: 1 roll with dipping sauce Calories: 226 Fat: 8.9g Saturated fat: .8g Carbohydrates: 23g Sugar: 6g Fiber: 4g Protein: 6g

Spaghetti Squash Lasagna with Broccolini


In this low-carb spaghetti squash lasagna recipe, garlicky broccolini, spaghetti squash and cheese are combined for a healthy take on a favorite casserole. This bakes right in the squash shells for a fun presentation. Serve with a big Caesar salad and some warm and crusty whole-grain bread.

Yield: 4 servings


1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
1 bunch broccolini, chopped
4 cloves garlic, minced
1/4 teaspoon crushed red pepper (optional)
2 tablespoons water
1 cup shredded part-skim mozzarella cheese, divided
1/4 cup shredded Parmesan cheese, divided
3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground pepper

Position racks in upper and lower thirds of oven; preheat to 450°F.Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.Tips & Notes

Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

NutritionNutrition Per Servingcalories194fat11 g (5 g sat, 5 g mono)cholesterol20 mgcarbohydrates13 gprotein12 gfiber2 gsodium587 mgpotassium334 mg

Nutrition Bonus Vitamin C (79% daily value), Calcium (33% dv), Vitamin A (23% dv)

Carbohydrate Serving 1

Exchanges 1/2 starch, 1/2 vegetable, 1/2 lean meat, 1 medium-fat meat, 1 fat

From EatingWell November/December 2014